2005 journal article

A model for temperature and moisture distribution during continuous microwave drying

Journal of Food Process Engineering, 28(1), 68–87.

co-author countries: United States of America 🇺🇸
Source: NC State University Libraries
Added: August 6, 2018

ABSTRACT A heat and mass transfer model of continuous drying of farmer stock (in‐shell, uncured) peanuts ( Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch‐type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts’ moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles.